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granola laid out on a cutting board coming out of a glass jar

Sourdough Discard Granola

Print Recipe
Course Breakfast, Snack
Prep Time 10 minutes
Author Jodie Randolph

Equipment

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups seeds pepitas, hemp seeds, flax, chia
  • 1 cup nuts hazelnuts, almonds, pecans, walnuts
  • 3/4 cup unsweetened coconut flakes
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups sourdough discard
  • 1 cup melted butter replace with coconut oil to be vegan
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup dried fruits, optional raisins, cranberries, apricots, etc.
  • 1 cup chocolate chips, optional or cacao nibs

Instructions

  • Preheat your oven to 325°F (163°C) and line a baking sheet with reusable parchment paper or grease a cast iron skillet or cookie sheet
  • In a large mixing bowl, combine the dry ingredients
  • In a separate bowl, whisk together the wet ingredients
  • Pour the wet mixture over the dry ingredients and stir well, ensuring an even coating. If the mixture feels dry, feel free to add more wet mixture as desired.  Slowly add wet ingredients to dry ingredients and mix well until all dry ingredients are well-coated.
  • Spread the granola mixture evenly onto the prepared baking sheet. Keep the mixture touching but not more than one layer to allow even baking.
  • Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes to achieve an even golden-brown color.
  • Once the granola is golden brown and crispy, remove it from the oven and let it cool on the baking sheet before breaking up to allow for a more chunky granola.
  • Add your chosen dried fruits and, if desired, chocolate chips. Stir gently to combine.
  • Allow the granola to cool completely before transferring it to an airtight container.

Notes

A baking note: Granola is susceptible to burning and every oven is different. I have, at times, baked mine at 200 degrees for a few hours. This helped to crisp the granola nicely without burning. If you don’t want to play that long of a game, try 300 for 50 minutes. There are a lot of variables here with baking, including how thick you layer the granola. The goal is to get it crispy, not burnt. Play with your time and temperatures.